Gauthier

I don't understand why this place lost its Michelin star. Each course of our meal was delicious and the clean plates we sent back proof of that. Maybe it's French sophistication is too boring for Michelin which seems hit and miss in its favour. That suits me fine as long as places like this don't go under as a result. I hope that Gauthier has enough of a loyal fan base to survive without the hype.

The service was friendly although formal. We were sat downstairs in the cellar which was a little romantic room all of our own. The ingredients were of top quality and the cooking technique spot on. I know I prefer classical cooking to the modernist wave but no one could fault the sauces, the seasoning or the flavours here. I would definitely return. We had three savoury courses each and left stuffed. The bread was fresh, warm, plentiful and varied (sourdough, walnut, brioche etc). We were given amouse bouche, complimentary starter and petit four. I had the truffle tortellini which was delicious and only just pipped in the taste stakes by the truffle risotto which elicited noises of satisfaction from us both.

My seabass was excellent with an intense lemon fish broth which I could have drank cups of. Liz lemons veal sweetbreads looked appetising and although I did not try them were given his seal of approval.

Our final courses were the beef and the piglet. Perfectly cooked and intensely tasty. It's not often that every course of a meal delivers but it did this time. I shall definitely be back!